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“I came up with this recipe when I needed to make something sweet for a family gathering. It's a quick combination of two classic desserts.” Kelly Haberny - West Carrollton, Ohio
This recipe is:
Quick
Nutritional Facts 1 piece equals 468 calories, 22 g fat (12 g saturated fat), 38 mg cholesterol, 594 mg sodium, 64 g carbohydrate, 2 g fiber, 5 g protein.
Originally published as Banana Cheesecake Pie in Simple & Delicious January/February 2009, p55
Banana BasicsLook for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.
Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.
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Reviewed on Mar. 24, 2013 by JennTats
Yuck! There's a better recipe from taste of home called banana cheesecake with a graham cracker crust that's actually worth making! It also is fast and easy to make and the end results are way worth the little bit of extra effort!
Reviewed on Dec. 09, 2011 by Worshipguy
This is banana pudding and cheesecake all wrapped up in one. Very delecious!
Reviewed on Sep. 03, 2011 by girlncountry
Easy and very good!!My 3 year old said"Mom this is a keeper!"
Reviewed on Feb. 24, 2011 by rcfeuz
This first was published in Taste of Home years ago. It has become one of our all time family favorites. Always turns out nice and never any leftovers. For those with nut allergies, omit the pecans. Equally delish.
Reviewed on Apr. 05, 2010 by gscott
I made this for Easter and the whole family loved it. It was so good and so easy! I used my Ninja to cut the butter into the crust crumbs and it worked like a charm.
Reviewed on Mar. 04, 2009 by MoniSagle
Reviewed on Jan. 10, 2009 by sours
Re: Recipe for Cheesecake Pie Thanks for the info. I have never bought that mix before Trying the pie today.. Sours
Reviewed on Jan. 08, 2009 by gunznrozes
the crust mix is in the no bake cheesecake box that you buy to use for the recipe,,, it comes with a crust mix packet and the filling packet.
Reviewed on Jan. 07, 2009 by sours
The directions refer to a crust mix but I don't see that listed in the ingredients, What type of crust mix ? It looks like a great recipe to try, but I need that information!
Reviewed on Jan. 07, 2009 by kittyGaston
I made this pie.It was great and so easy.Keep them coming.
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